Lentil bolognese with wholewheat spaghetti
A rich meat-free bolognese: red lentils simmered with carrot, celeriac, tomato and thyme, with a splash of soy for depth. Served with wholewheat spaghetti, rocket and toasted pumpkin seeds. Many grate parmesan over it, and black beluga lentils give a firmer sauce.
- 30 minTime
- 17 minHands-on
- 4Portions
- ≈ 18 krper portion
- 560kcal per portion
Ingredients for 4 portions
- 1 tbspOlive oil
- 1Yellow onion
- 2 clovesGarlic
- 2Carrots
- 150 gCeleriac
- 2 tbspTomato paste
- 1 tspThyme, dried
- 2Bay leaves
- 400 gCrushed tomatoes
- 2 dlRed lentils
- ≈ 5 dlWater
- 1 cubeVegetable stock, cube
- 1 tbspSoy sauce
- to tasteSalt
- to tasteBlack pepper
On the side
- 300 gWholewheat pasta, spaghetti
- 70 gRocket
- 3 ½ tbspPumpkin seeds
Method
- Peel and chop the onion and garlic. Peel the carrots and celeriac and grate them coarsely.
- Heat the oil in a large pan and fry the vegetables for 3–4 minutes. Stir in the tomato purée, thyme and bay leaves and fry for another minute.
- Rinse the lentils. Add the crushed tomatoes, lentils, water, stock cube and soy sauce and bring to the boil.
- Simmer the sauce under a lid for about 15 minutes, until the lentils are soft. Stir now and then and add a little water if it gets too thick. Season with salt and pepper and remove the bay leaves.
- Cook the spaghetti in salted water as the packet says, about 10 minutes.
- Toast the pumpkin seeds in a dry frying pan until they start to pop.
- Drain the pasta and serve with the lentil bolognese, rocket and pumpkin seeds.
The cost is estimated from Swedish grocery prices.
